Passover Chicken Schnitzel
serves 4-6
Matzoh meal makes a terrific replacement for bread crumbs in this chicken schnitzel recipe. This dish is perfect for Passover and delicious anytime.
Read more about this recipe at the Washington Post.
1 cup potato starch
2 to 3 cups matzoh meal
1 tablespoon salt, or to taste
1 teaspoon freshly ground black pepper, plus additional to taste
1 tablespoon garlic powder
1 teaspoon onion powder
4 eggs, lightly beaten
1 1/2 to 2 pounds chicken breast halves or fillets, cut into strips
Vegetable oil for frying
prep: 20 minutes
total: 40 minutes
3 shallow bowls
whisk
platter
paper towels
large skillet
thermometer
1. Place the potato starch in a shallow bowl. Set aside. In another shallow bowl, combine the matzoh meal, salt, pepper, garlic powder and onion powder and mix well. Set aside.
2. In a third shallow bowl, beat the eggs lightly. Set aside.
3. Lightly season a piece of chicken with salt and pepper to taste. Dredge each side in potato starch, shake off any excess, dip each side in the eggs and shake off any excess. Then press the chicken into the matzoh meal, coating both sides. Transfer to a platter. Repeat with the remaining chicken. Set aside.
4. Line a plate with a paper towel. In a large skillet over medium heat, heat a 1/4 inch of oil until it registers 350F. Add the chicken to the oil, being careful not to crowd the pan; you may need to fry in batches. Cook, turning once, until brown and cooked through, 3 to 4 minutes per side, depending on the thickness of the chicken, adjusting heat as needed. Transfer the chicken to the plate to drain. Serve warm.
